Sicilian Granita Recipe (2024)

FAQs

What is a Sicilian granita? ›

A Sicilian specialty, granita is a cold, sweet treat made from water, sugar, and fruit that is never completely frozen. It's mixed continuously to obtain a texture that is simultaneously grainy and creamy.

Like sorbet, granitas are often made from a puree of fruit, sugar, and water, but the difference is in their textures. Unlike sorbets, which are smooth-churned, granita purees are poured into a pan and placed in the freezer. The surface is scraped multiple times as it freezes, creating coarse, icy flakes.

If using an ice cream machine, pour the room temperature mixture into the machine and let it run for 20-30 minutes, or until it has solidified into a thick, creamy texture. If you don't have a machine, pour the room temperature mixture into a shallow tupperware or glass container.

Limone (Lemon) – The most traditional, refreshing and low-calorie flavour. Gelsi (Mulberry) – Flavourful and refreshing, for exquisite tastes. Fragola (Strawberry) –Fresh and sweet, it goes well with the lemon flavour. Pesca (Peach) – Delicious and light, great in combination with the almond or mulberry flavour.

The texture of authentic granita is halfway between the creaminess of gelato and the granularity of sorbetto. Granita contains small ice crystals which you should feel with your tongue; the ice crystals should be compact, not liquid and soft like a sorbet.

Served straight from the oven, the warm brioche is torn apart, starting from tuppo downwards, and used as an edible spoon to scoop up the ice-cold granita. If the idea of brioche with frozen dessert is sounding a rather crazy combo to you now, I must confess I was just as bemused when I first holidayed in Sicily.

The classic granita flavours are lemon, cinnamon and jasmine, with variants such as strawberry, almond and coffee. But there is also pistachio, black mulberry, peach, mandarin and pineapple, depending on the season. Another very popular flavour is the so-called “chocolate granita”, which is actually made with cocoa.

Frappés are often confused with granitas, despite being two very different drinks. While frappés are shaken with ice cubes, granitas are prepared by pouring an espresso over crushed ice to cool it down.

Frequently Asked Questions. Which is a healthier option: sorbet or gelato? In comparing sorbet and gelato, the latter has more calories and fat because it contains milk. Sorbet is just fruit juice and sugar—no dairy—and has fewer calories, so many consider it the healthier option.

Granita is an Italian delicacy — a refreshing, energising, and absolutely healthy summer dessert. This emblem of Sicilian culinary tradition contains no lactose and is therefore particularly easily tolerated in the diet.

How long does granita last in the freezer? ›

If not serving immediately, transfer the granita (a bench scraper works great for this) to an airtight container just large enough to hold it . Freeze for up to 1 month. Scrape with a fork to fluff up and break up any large pieces before serving.

While similar to sorbet and ice cream, granita drinks are not made with dairy, resulting in a less creamy, more watery (“slushy”), and coarse texture. A typical granita recipe today would include water, sugar, and any number of flavorings, such as fruit juice or coffee.

Amaro Averna is an Italian liqueur in the Amaro category produced in Caltanissetta, Italy. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink.

Sicilian liqueur and amaro: the tradition lives on

Drinking an amaro is not reduced to a mere moment of conviviality, but also becomes a way to feel good, to ease digestion or to enrich a co*cktail and make it more aromatic.

Sicilian pizza is also known as sfincione (Italian: [sfinˈtʃoːne]; Sicilian: sfinciuni, Sicilian: [sfɪnˈtʃuːnɪ]) or focaccia with toppings. This type of pizza became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s.

Most granitas are made using three simple ingredients - fruit, liquid and sugar. Whatever fruits, juices or wines you choose, you can make almost any granita according to the same basic recipe. First, you need to get the correct ratio of fruit to liquid and sugar.

Granita with lemon, coffee and almond: the Sicilian tradition for breakfast and beyond. When you think of Sicilian granita, the first unmistakable flavors that come to mind are lemon, coffee and almond, without a doubt.

The Origins of Italian Ice

It's an American invention that came out of New Jersey about 100 years ago. However, Italian Ice is based on an Italian creation called granita, which is a semi-frozen dessert, originally created in Sicily, that's made from sugar, water, and various flavorings.